Continuous open kettle fryer for donut production

Effortlessly produce high-quality donuts with precise temperature control and minimal fat absorption, ensuring consistent taste and texture in every batch.

Processes and Fries Donuts Efficiently

The DLA 660 Donutmaster from WP Riehle is a state-of-the-art continuous open kettle fryer engineered for the demands of industrial bakeries and large craft production facilities. This equipment is designed to ensure uniform frying results and consistent quality of various dough products such as donuts, Berliner donuts, cake-donuts, crullers, and Spritzkuchen. The DLA 660 employs a traversing mechanism for even distribution across the fryer width, enhancing production efficiency.

Equipped with precise digital heating controls, it minimizes fat absorption and reduces energy consumption through direct heat exchange with its in-grease heating coils. The automatic dosage system ensures optimal product throughput, while features like optional turning inserts and a drain filter for grease maintenance extend operational efficiency. Incorporating cold zone technology helps prevent sediment burning, contributing to longer grease life and ease of cleaning. Its modular options allow for flexible integration into existing production lines, making it a versatile choice for continuous, automated, high-speed operations in the bakery and confectionery industries.

Benefits

  • Ensures consistent product quality with programmable frying settings.
  • Reduces energy costs with efficient heat transfer technology.
  • Minimizes oil wastage and maintenance needs through advanced grease management.
  • Streamlines production processes with fully automated operation.
  • Enhances flexibility with customizable modular options for various product types.

General


Applications
Sweets,Baked goods,Pastries,Snacks
End products
Cake-donuts,Berliner donuts,Spritzkuchen,Donuts,Crullers
Steps before
Manual loading,Dough preparation,Dough shaping
Steps after
Sugar coating,Cooling,Packing
Input ingredients
dough pieces,polyester cloths,sugar
Output ingredients
donuts,Berliner donuts,cake-donuts,crullers,sugar-coated donuts
Market info

Technical Specifications


Automation
Automatic/manual loading,traversing,and optional automatic dispensing
Capacity
Depends on the product and plant size
Frying Type
Continuous open kettle fryer
Heating Control
Digital heating control for constant temperature
Heating Coils
Directly in grease for lower power consumption and faster reaction
Programs
7 storable programs for product quality consistency
Cleaning
Tool-free removal of the transport unit,heating coils,and control unit
Fat Absorption
Lower due to constant temperature control

Operating Characteristics


Automation level
PLC-controlled
Batch vs. continuous operation
Continuous
Turning capability
One or two turns available
Fryer type
Continuous open kettle
Grease management
Optional drain filter
Heating control
Digital heating control
Grease care technology
Cold zone
Product loading
Automatic transfer
Feeding table type
Separate cloth feeding table
Cleaning method
Tool-free removal
Temperature control
Consistent temperature maintenance

Material Compatibility


Abrasion resistance
High durability for cloth transport system
Biological compatibility
Food grade materials for handling dough
Cleanability
Tool-free removal for easy cleaning
Corrosive resistance (e.g. acids)
Stainless steel construction

Product type Characteristics


Product type compatibility
Donuts,Berliner donuts,Crullers

Physical Characteristics


Machine Footprint
Variable based on modular options
Feed Method
Separate cloth feeding table or automatic dispensing unit
Discharge Method
Continuous open kettle fryer
Basket Size
Collecting basket with sugar tray
Control Panel Type
Digital heating control

Custom Options


Automatic dosage
Traversing
Turning insert
One or two turns
Drain filter
Optional
Cloth feeding table
Removable
Heating coils
Directly in the grease
Cooling technology
Cold zone technology
Control unit removal
Tool-free